Ras El Hanout Slow-Roasted Mushrooms with Halloumi and Quinoa | One-Pan | The Secret Yorkshire Cook

halloumi cheese

🥗Healthier: tofu

💰Cheaper: feta cheese

Tofu is lower in calories and fat, while feta is less expensive.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is a nutritious whole grain, while brown rice is more economical.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in cost and still provide crunch.

Preheat the oven to 375°F (190°C).

Clean and slice the mushrooms into thick pieces.

In a bowl, combine olive oil, ras el hanout, minced garlic, salt, and black pepper.

Add the sliced mushrooms to the bowl and toss until well coated.

Spread the mushrooms on a baking sheet in a single layer.

Roast the mushrooms in the oven for 25-30 minutes until tender and golden brown.

While the mushrooms roast, rinse the quinoa under cold water.

In a saucepan, combine quinoa and vegetable broth; bring to a boil.

Reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.

Remove the quinoa from heat and let it sit covered for 5 minutes.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent.

Add chickpeas and spinach to the skillet, cooking until spinach wilts.

Stir in cooked quinoa and lemon juice, mixing well.

Slice halloumi cheese and grill or pan-fry until golden brown on both sides.

To serve, layer quinoa mixture on plates, top with roasted mushrooms and grilled halloumi.

Garnish with chopped parsley and toasted pine nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens